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This has become our traditional Christmas morning breakfast. I cook about 3/4 lb. of bacon, crumble/chop it and add it to the layers of bread and cheese. I also chop up an onion and add that to the liquid mixture. Delicious!!!

Absolutely fantastic! The sauce thickened up, courtesy of the mushrooms soaking up some of the liquid, and it became almost like a glaze. Also, I was out of tarragon, so I used rosemary. It was still delicious!

Excellent! We grilled the chicken 6 mins. on each side -- using the INDIRECT method -- then 2 mins. on each side over direct heat. It was moist, tender and juicy! Wonderful flavor! I would highly recommend.

This was very good and very easy to make. No doubt I will make it again but I think I'll possibly add a splash or two of Worcestershire sauce to give it a little more pizz-azz. My husband loved it -- declared it "GREAT comfort food"!

**** This recipe was good, but had WAY too much salt! I used only 2 tsp. of salt in the marinade and just a sprinkle in the sauce -- it was fine. I also cut back on the amount of cayenne pepper because my husband doesn't like anything too hot (I used 1-1/4 tsp. of cayenne). It was delicious! If not for the tremendous amount of salt, I would've given it 5 stars!

Didn't care much for this. It was pouring rain so, based on a previous post, we BAKED two boneless, skinless chicken breasts instead of grilling them (after marinating them for almost two hours). Sorry, but there just wasn't much flavor (perhaps grilling would have helped). I will say, however, that the chicken was VERY moist and VERY tender. Just not much flavor.

I was very disappointed in this. As a previous person noted, it was lacking something. I followed the recipe -- just cut it in half. I expected more of a smoky flavor from the sausage, but it just wasn't there. My husband and I wound up seasoning it with hot sauce just to give it some flavor.

I was VERY disappointed in this dish. It just seemed so bland -- like something was "missing". I used minced garlic (instead of the powder) and a can of Italian stewed tomatoes (which included oregano, basil and garlic), the only type I had on hand. I thought that would actually give it a deeper flavor. My husband doused his with hot sauce and said it was O.K., but I won't be making this again. There was just no depth of flavor.

We were very disappointed in this dish. I scaled it back for two portions -- other than that, I made it exactly as the recipe specified. For one thing, there was very little sauce. (If you plan to make this for two people, I'd make the amount of sauce shown here for six people.) As a result, there wasn't much flavor. The worst part, however, was how tough the chops were! I always buy bone-in, THICK-cut pork chops and usually they are very tender and juicy. These were juicy, but as tough as shoe leather! I strongly suggest using some sort of meat tenderizer on these, if you plan to make them. I, for one, will not be making this dish again.